Chicken Livers on Rice (A Memory of My Mum's Recipe)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter and oil in a large frypay on a medieum high heat.
  • When just melted add chilli and crushed garlic.
  • Allow to bubble until the garlic smells good.
  • Add the bay leaves and chopped chicken livers to the pan and seal lightly on both sides.
  • Add sherry to the pan and simmer until reduced by half.
  • Stir in tomato paste, water and oregano until combined (this will be a thick sauce).
  • Simmer gently while rice cooks.
  • Stir occassionally. I also crush a couple of the livers under my spoon to make a rich sauce.
  • Rice:
  • Put kettle on so you have boiling water before adding to the pot.
  • In a medium pot place the rice, boiling water and butter.
  • Put lid on pot and bring to boil ( it won't take long).
  • Leave the lid on and drop the heat to a slow bubble.
  • Cook for 20 minutes without removing the lid.
  • Serve. It's also nice with a bit of grated parmesan and ground pepper on top of each serving.
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